1 cup cubed firm water-packed tofu (about 6 ounces)
1 cup cherry tomatoes, halved
1/2 cup drained, sliced water chestnuts
1/2 cup thinly sliced green onions
3 tablespoons seasoned rice vinegar
1 tablespoon lower-sodium soy sauce
2 teaspoons dark sesame oil
2 teaspoons chile paste with garlic
1/4 teaspoon kosher salt
1 tablespoon sesame seeds, toasted and divided
How to Make It
Cook noodles according to package directions, omitting salt and fat. Add peas during last 1 minute of cooking. Drain; rinse with cold water.
Heat a large nonstick skillet over medium-high heat. Add peanut oil to pan; swirl to coat. Add tofu to pan; cook 5 minutes or until browned, stirring frequently.
Combine noodle mixture, tofu, tomatoes, water chestnuts, and onions in a large bowl. Combine vinegar and next 4 ingredients (through salt) in a small bowl, stirring with a whisk. Add vinegar mixture to noodle mixture, tossing gently to coat. Add 1 1/2 teaspoons sesame seeds; toss to combine. Sprinkle with remaining sesame seeds.
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I thought this was delicious but needed a little more sweetness for my family's taste. I added a little tahini and brown sugar to the sauce before mixing it all together. It's very good cold the next day, too! I can imagine adding carrots, celery, bok choy and other veggies to make it even bigger next time I make it (and to satisfy hunger for growing teens.) Agree with others who reviewed, you need to drain the tofu first to make it easier to brown.
I loved this! I think it will be a regular as something I make to take to work for lunch. The garlic chile paste is my new favorite sauce, I've been putting it in everything. The tofu is easier to brown if you press the liquid out first. If you don't, you've got to wait until all the water cooks out before it will brown.